Tonight, I've been busy remedying small jug's needs.
I had Liz boil a pot of water on the stove eariler this afternoon and leave it sit covered all evening.
I've racked the Cinnamon Maple Mead to another 1 Gal jug with a campden tab and about 2 cups of water to top up and reduce air space in the jug. It's still not quite up to the neck, but it should be OK.
I'm a little worried because after topping it up, I noticed particulate stuff in the water. I'm not sure if it's undisolved campden or something from the pot not being completely clean.
Next I crushed up another campden tablet and disolved it into a 1.75L Jim Beam bottle (lol!) and racked the pineapple wine into it.
Finally I did the same with the Apple / Pineapple into a freshly cleaned 1 gal jug and filled it to almost the top. I still had enough left to fill a 1L fliptop bottle (no campden).
The mead doesn't seem very active after racking. Since it has so much air space in it, I've put a lid on the jug and will check it from day to day to make sure it doesn't build up too much pressure.
The pineapple is still gently bubbling, so I gave it a fresh balloon. The pineapple / apple is bubbling a bit more. Also ballooned. I'll have to watch the 1L glass bottle because of this.
Yay! I now have an empty 2.5gal Mr. Beer thingy to start a lager in!! AND an empty 1Gal jug.
Showing posts with label pineapple. Show all posts
Showing posts with label pineapple. Show all posts
Tuesday, January 6, 2009
Thursday, January 1, 2009
Happy New Year!
Yay! James is moving in!
And with him comes more equipment! Woot w00t and 3riceW0O7!!!
This is good because I've realized I've made the mistake of using all but one of my fermenters. Now I don't have enough to rack items into.
The one gallon jug that I have left I'm going to put to use and just cycle a couple of containers worth.
Kruetz was in town for the new years party and he told me that a common problem with pineapple is that it's too acidic and most yeast can't survive in it. Maybe that combined with a dose of campden killed off most of it, and the survivors just took time to cross the barren wastes to reunite with loved ones and make lots more of said loved ones.
And with him comes more equipment! Woot w00t and 3riceW0O7!!!
This is good because I've realized I've made the mistake of using all but one of my fermenters. Now I don't have enough to rack items into.
The one gallon jug that I have left I'm going to put to use and just cycle a couple of containers worth.
Kruetz was in town for the new years party and he told me that a common problem with pineapple is that it's too acidic and most yeast can't survive in it. Maybe that combined with a dose of campden killed off most of it, and the survivors just took time to cross the barren wastes to reunite with loved ones and make lots more of said loved ones.
Monday, December 22, 2008
The date of this post is approximate.
I was about to call the pineapple a lost cause due to the apparent stuck fermentation, when it suddenly lit up like a christmas tree and started fermenting.
It had even started to settle out and clear, when suddenly (overnight), it clouded up and the balloon puffed up.
The apple/pineapple mix has died down to almost nothing.
I was about to call the pineapple a lost cause due to the apparent stuck fermentation, when it suddenly lit up like a christmas tree and started fermenting.
It had even started to settle out and clear, when suddenly (overnight), it clouded up and the balloon puffed up.
The apple/pineapple mix has died down to almost nothing.
Wednesday, December 3, 2008
Rescuing the Pineapple Exp
OK, the other night I decided that I needed to rescue the pineapple wines because they were going nowhere. In what I've read, they should have had more sugar, much more initial aeration, and possibly a boost in acid.
SO! I took 4 cups water, 2 cups sugar, and 4 drops each of lemon and lime juice, and brought it to a boil. Then I let it sit covered to cool, with a handful of ice.
I also crushed two Campden tablets and dissolved in about 3/4 cup of water.
Racked all of apple / pineapple gallon into Mr. Beer fermenter. I splashed a lot to aerate. While transfering, I slowly added about half of my Campden solution and about 3 cups of the sugar / acid syrup. Then I racked a little less than half of the straight pineapple into it too.
Racked the rest of the pineapple into a clean 1 gallon jug, again splashing, and slowly adding 1/4 Campden solution and 1 1/2 cups of sugar / acid schtuff.
By the time I put the airlock onto the larger pineapple / apple one, it was working. I checked the pineapple one and it was producing positive air pressure also (the balloon was starting to inflate)((I really need to order some corks and air traps for these small jugs))
SO! I took 4 cups water, 2 cups sugar, and 4 drops each of lemon and lime juice, and brought it to a boil. Then I let it sit covered to cool, with a handful of ice.
I also crushed two Campden tablets and dissolved in about 3/4 cup of water.
Racked all of apple / pineapple gallon into Mr. Beer fermenter. I splashed a lot to aerate. While transfering, I slowly added about half of my Campden solution and about 3 cups of the sugar / acid syrup. Then I racked a little less than half of the straight pineapple into it too.
Racked the rest of the pineapple into a clean 1 gallon jug, again splashing, and slowly adding 1/4 Campden solution and 1 1/2 cups of sugar / acid schtuff.
By the time I put the airlock onto the larger pineapple / apple one, it was working. I checked the pineapple one and it was producing positive air pressure also (the balloon was starting to inflate)((I really need to order some corks and air traps for these small jugs))
Saturday, November 22, 2008
Stirring
Stirred all three gallon jugs (Maple Cinnamon Mead and the two pineapple experiments) by circleing jugs on flat surface. Moved ALL fermenters onto table in corner of basement.
I've noticed that the two Pineapple ones aren't super active. The straight pineapple's balloon has some size to it, but the pineapple / apple / raisin one blew up a little bit, and then died back off. Both are still producing visible bubbles at the surface, just not much.
I've noticed that the two Pineapple ones aren't super active. The straight pineapple's balloon has some size to it, but the pineapple / apple / raisin one blew up a little bit, and then died back off. Both are still producing visible bubbles at the surface, just not much.
Monday, November 17, 2008
Pineapple Experiments
Cleaned out 2 one gallon glass jugs (from Carlo Rossi crap).
In one, emptied about two and a half 48oz cans of Walmart pineapple juice and approx 1/8 cup sugar.
In the other, the other half a can (24oz) of pineapple juice, 1.5 quarts of WalMart apple juice, one can Shop'n'Save Apple Juice frozen concentrate (plus it's three cans water), 1oz box raisins, and 1/4 cup sugar.
Mixed up 1/2 packet of rapid rise bread yeast in warm water (boiled it first and then iced it to cool it down) with a sprinkle of sugar. Added it half and half to each jug and put a balloon on top of each for a trap.
In retrospect, these needed more sugar. I wanted to make a dry wine of each, but didn't realize that generally speaking, all wines ferment dry, and are sweetened after they're done and stable.
In one, emptied about two and a half 48oz cans of Walmart pineapple juice and approx 1/8 cup sugar.
In the other, the other half a can (24oz) of pineapple juice, 1.5 quarts of WalMart apple juice, one can Shop'n'Save Apple Juice frozen concentrate (plus it's three cans water), 1oz box raisins, and 1/4 cup sugar.
Mixed up 1/2 packet of rapid rise bread yeast in warm water (boiled it first and then iced it to cool it down) with a sprinkle of sugar. Added it half and half to each jug and put a balloon on top of each for a trap.
In retrospect, these needed more sugar. I wanted to make a dry wine of each, but didn't realize that generally speaking, all wines ferment dry, and are sweetened after they're done and stable.
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